UK Beef back in the Philippines

[Kuya John]

5 hours ago, JJReyes said:

We also purchased meat in Manila from the U.K. like lamb chops because they were tastier. 

Hey JJ,

Most UK lamb is Welsh bred, believe it or not, it's cheaper to purchase New Zealand lamb in UK!

Scottish beef is quite tasty at around £4 a steak (8-10oz)

[Mike J]

2 hours ago, Lou49 said:

The "secret" to good and tender beef is cooling and aging. That probably doesnt happen much to beef slaughtered in the PI.

It definitely does not happen here in Moalboal.  If anyone wants "fresh" beef they go to the wet market on Sunday.  The animal is slaughtered early that morning and sold out by early afternoon.  There is a small firm here that caters to the local restaurants that serve tourists who come to scuba and snorkel.  They sell flash frozen beef from the USA.  Expensive but worth it for the occasional treat and that is what I buy when the urge hits.

[jpbago]

8 hours ago, JJReyes said:

For burgers, I like ground Bison (American buffalo). More expensive per pound, but supposedly better for you because it has less fat. Just don't try the steaks. They are tough.

Pure bison is rather dry due to no fat. It is better when mixed with beef. Likewise with moose or caribou.

[mogo51]

22 hours ago, Dave Hounddriver said:

It would be interesting to find out.  Beef is cheap and tasty in parts of Canada.  The expensive part of buying beef in Canada is the cutting and wrapping so if a person could buy beef on the hoof it may be worthwhile having it slaughtered, quartered, and shipped to Philippines for cutting and wrapping.  The trip would actually be beneficial as the meat would easily survive a month of shipping in a moderately cool container.   In fact it would help to tenderize the meat.

Hmmm.  Maybe a business opportunity.

Out of my Budget Dave.  But you are right, sent in chilled conditions, it would benefit the beef.  Used to own a Steak House in Nth Queensland years ago.  We would buy the various beef cuts cryovaced at abattoir, keep it in cool temp controlled room for up to 8 weeks,  Best steak in town.

[scott h]

49 minutes ago, mogo51 said:

Out of my Budget Dave.

Philippine beef from Monterey isn't that bad, tenderize it, marinate it and use enough A1 steak sauce and its just fine and tasty 

[mogo51]

1 hour ago, scott h said:

Philippine beef from Monterey isn't that bad, tenderize it, marinate it and use enough A1 steak sauce and its just fine and tasty 

Got it Scott, thanks.  Thai beef  is best applied to the sole of the shoe, has great wearing qualities.

[JJReyes]

Yesterday, we purchased a New Zealand boneless leg of lamb from Costco. Sprigs of fresh rosemary were inserted in the net bag holding the meat together. I then sprinkled it with garlic salt and fresh ground pepper; set the oven to 325 and 2.5 hours later, perfection!.

In the Philippines,  we would buy a similar cut also from New Zealand and it would be tough. Maybe they sold mutton from sheep that lived beyond their child bearing age. To tenderize, your either boiled or steamed it before roasting. No flavor.

 

[Gary D]

We always slow cook lamb, so soft it just falls apart.

[Dave Hounddriver]

3 hours ago, Gary D said:

We always slow cook lamb, so soft it just falls apart.

And then smother it with 

[Gary D]

1 hour ago, Dave Hounddriver said:

And then smother it with 

no it's slow cooked in a red wine and red current sauces. Mint sauces is so last year, you will be having apples sauce on your lichon next.

Edited August 14, 2017 by Gary D
correction